The Flying Squirrel

Name: The Flying Squirrel
Address: 136, 1ST Cross, 5TH Block, Koramangala, Bengaluru, Karnataka, 560095, India
Telephone: +918040991044
Price range: $$
Rating: 4.3

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May be permanently closed

#81 of 15227 cafes in Bengaluru

American, European, Dessert

No info on opening hours

$$$$ Price range per person INR 840 - INR 2,100

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136, 1ST Cross, 5TH Block, Koramangala, 560095

Bengaluru, Karnataka, India

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Spaghetti bolognese at The Flying Squirrel

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Tasty spaghetti, grilled chicken and pork sandwiches can make a deep impression on you. It's time to try good flija, caramel cheesecakes and biscuits. The whole impression won't be complete without beer that is delicious here. Great cold coffee, cappuccino or chocolate frappe are waiting for you at this cafe.

The Flying Squirrel is famous for its great service and friendly staff, that is always ready to help you. Prices here are reported to be democratic. At this place, visitors can enjoy the pretty ambiance and beautiful decor.

Frequently mentioned in reviews

ordered proteinated

cacti

sunkissed

a Sattva

cactus plant

emmental

marmalade

salad with Buckwheat noodles

full bodied

artisan coffee

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Ratings of The Flying Squirrel

Zomato

(4.3/5)

952

Trip

(4.5/5)

Visitors' opinions on The Flying Squirrel

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Resmi Vijayan 5 years ago on Zomato

Loved the food here though price is slightly on the higher side. We tried proteinated, chicken burger, beef steak all of which were quite flavorful.

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Komal Jha 5 years ago on Zomato

It is a small, yet a cute and classy café. The coffee was not at all as expected. The vegetable lasagna available is good. Staffs are friendly.

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Shibu Premkumar  5 years ago on Zomato

While The Flying Squirrel does give you the option of trying out the cold brew at their cafe, they have made life much more easier by creating a blend, which can be ordered online or even bought from the cafe. The cold brew blend created uses a medium to medium light roasted coffee and is a mix of the brand’s Honey Sun Dried Arabica with Arabica Peaberry to give it a bit of texture and coarseness. It is then ground to a certain consistency a few levels finer than a French press grind so that it best suits this method of brewing.

Over a session we learnt the difference between a hot brew and a cold brew, tasted it to see how the flavour profiles are so different depending on the brewing method. I found the cold brew to be much less acidic than the hot version. We also tried foods such as a cold salad with buckwheat noodles and pickled vegetables, or a millet lasagne stuffed with spinach and mushrooms, to see how the cold brew worked with these dishes.